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Close-up of creamy strawberry shortcake ice cream, a refreshing summer treat.

Strawberry Shortcake Ice Cream: The Ultimate No-Churn Recipe

Easy no-churn Strawberry Shortcake Ice Cream recipe with a buttery, toasted cake crunch! Skip the store & make this creamy summer treat at home.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 8 hours 40 minutes
Servings: 8 servings
Course: Dessert
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries diced
  • 2 tbsp strawberry jam
  • 3 tbsp granulated sugar
  • 3 tbsp lemon juice
  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk
  • 1 tbsp pure vanilla extract
  • 2 cups heavy whipping cream
  • 1 cup crumbled cake or 3/4 cup crushed shortbread cookies
  • 1.5 tbsp unsalted butter

Equipment

  • Medium-sized pot
  • Stand mixer
  • Spatula
  • Freezer-safe container
  • Baking sheet

Method
 

Make the Strawberry Compote
  1. Add the fresh strawberries, strawberry jam, granulated sugar, and lemon juice to a medium-sized pot. Bring this mixture to a boil over medium-high heat, stirring occasionally.
Simmer and Cool the Berries
  1. Continue to boil for an additional 8-10 minutes until the juices have released, the strawberries have softened, and the sauce has thickened. Remove from heat and allow to cool completely, then refrigerate for 1 hour to thoroughly chill.
Prepare the Cream Base
  1. Whip the heavy whipping cream to stiff peaks and set it aside.
  2. Add the room temperature cream cheese to the bowl of a stand mixer or a medium-sized bowl. Beat on medium-high speed, then slowly add in the sweetened condensed milk and pure vanilla extract, mixing until completely smooth.
Prepare the Buttery Shortcake Crunch
  1. Melt 1.5 tablespoons of unsalted butter in a small saucepan or microwave-safe bowl.
  2. Toss the crumbled cake or shortbread cookies in the melted butter, ensuring each piece is lightly coated.
  3. Spread the buttered cake or cookies on a baking sheet and toast them in the oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant.
  4. Allow the toasted pieces to cool completely before using.
Combine and Swirl
  1. Turn off the mixer and gently fold the whipped cream into the cream cheese mixture using a spatula, being gentle to maintain airiness.
  2. Carefully fold in the cooled strawberry compote into the batter only 3-4 times, just until distinctly swirled through the batter to avoid over-folding.
Layer and Freeze
  1. Alternate adding scoops of the ice cream mixture and the prepared crumbled cake or crushed shortbread cookies to freezer-safe containers.
  2. Freeze for at least 5-7 hours, or until firm.
Serve
  1. Let the Strawberry Shortcake Ice Cream sit out for 5-10 minutes before serving to soften slightly for the perfect scoop.

Notes

For the best no-churn Strawberry Shortcake Ice Cream, ensure the strawberry compote is completely cooled before mixing. Whip heavy cream to stiff peaks for an airy texture, and crucially, toast the crumbled cake with butter to prevent sogginess and enhance crunch. Gentle folding is key to preserving swirls and lightness. Allow sufficient freezing time for perfect consistency. Always use room temperature cream cheese for a smooth base.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.